- 2 tablespoons butter
- 3 stalks celery, minced
- 1 small onion, minced
- 1/2 teaspoon minced garlic
- 2 tablespoons all-purpose flour
- 2 tablespoons curry powder
- 1/4 teaspoon red pepper
- 2 (14.5 ounce) cans chicken broth
- 1 (14 ounce) can coconut milk
- 1 cup creamy peanut butter
- 1/2 cup chopped peanuts
Melt the butter in a large sauce pan over medium heat. Cook the celery and onion in the butter, stirring frequently, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the flour, curry powder, and red pepper; cook and stir 1 minutes. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer 20 minutes, stirring frequently. Mix in the coconut milk and peanut butter; continue to heat while stirring until completely heated through. Remove from heat.
Pour the soup in small batches into a blender or food processor and blend until smooth. Pour into bowls and garnish with chopped peanuts to serve.